Table of Contents
Zero-Carb Carnivore Cheese Buns (Makes ~6 small buns)
Ingredients:
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2 cups shredded cheese (mozzarella or cheddar — full-fat, no fillers)
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4 tbsp cream cheese
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3 large eggs
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2 tbsp unflavored gelatin powder (key for chewy, bread-like texture)
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1 tsp baking powder (optional; omit for strict zero-carb, or sub with ¼ tsp baking soda + vinegar)
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Pinch of salt
Optional additions:
2 tbsp grated Parmesan for extra crispiness
1 tbsp beef tallow or bacon grease for deeper flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Melt cheeses
In a microwave-safe bowl, combine shredded cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until fully melted and smooth (about 1½–2 minutes total). Or melt in a double boiler.
3. Mix eggs
In a separate bowl, whisk eggs until frothy. Add salt, baking powder (if using), and gelatin powder. Mix thoroughly.
4. Combine
Slowly stir the egg mixture into the melted cheese. Mix well with a spatula or hand mixer. Dough will be sticky but cohesive.
5. Shape the buns
Lightly oil your hands (with tallow or butter). Form dough into 6 small buns or rolls and place on the lined baking sheet.
6. Bake
Bake for 15–18 minutes until golden brown and slightly puffed. Tops should be firm but slightly springy.
Storage:
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Keeps in the fridge for 5–6 days.
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Reheat in toaster oven or pan for best texture.
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Freezer-friendly!
Texture Tips:
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Gelatin adds chew and mimics gluten. Don’t skip it!
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More cheese = denser buns, more egg = fluffier.
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Use full-fat cheeses without starch or anti-caking agents for true zero-carb compliance.
